Sticky, sweet, and flavorful is Char Siu. Reach out for that meal that has captured hearts and taste buds all across the world. It finds a home in many hearts, including mine, and hums along with the ...

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Char Siu Cauliflower Roast cauliflower takes on the flavors of Cantonese-style char siu barbecue pork, with an intense savoriness, deeply caramelized edges and salty-sweet seasoning.

Note: Pulled pork goes well with just about everything, and this char siu marinade takes it to a whole new level. However, my big tip here is patience — it's a one-pot wonder — and you must ...

Char siu ribs just aren’t right without that slightly gooey, impeccably shiny surface. Again, the level of delight this brings you is directly related to the quality of the ingredients.

1/2 pound char siu, homemade or store-bought, diced into 1/4 - to 1/2 -inch pieces 1 tablespoon Shaoxing rice wine or dry sherry 1 1/2 tablespoons cornstarch dissolved in 2 tablespoons water 1.

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From Friday Nov. 17 to Sunday Nov. 19, steaming bowls of smoked char siu (Cantonese barbecue pork) prawn noodle soup will be served inside the South Coast Plaza-based restaurant.

Marinate the meat in the Char Siu marinade for at least 3 hours in resealable plastic bags. (Overnight is better.) Reserve 1/2 cup of marinade to make the Char Sui glaze with honey.